![]() The amount of meat juice your particular turkey gives off during roasting will determine how much chicken broth you’ll need to add.Last year I went on a Thanksgiving binge, with all sorts of classes and blog posts. Tips & Techniques To keep the gravy lovers in the crowd happy, have enough chicken broth on hand (we suggest 2 cans) to add to gravies as needed in step 9. Each serving: About 50 calories, 1 g protein, 4 g carbohydrate, 4 g total fat (1 g saturated), 0 g fiber, 4 mg cholesterol, 115 mg sodium. In step 8, before straining pan drippings, with spatula or back of spoon, press garlic cloves, still in roasting pan, to squeeze soft roasted garlic into pan drippings discard peels. ![]() Add garlic to bowl with vegetable mixture. In step 3, separate 1 head garlic into cloves do not peel. To make Roast Turkey with Roasted-Garlic Gravy:Prepare turkey and gravy as above, but omit margarine and mushrooms and all of step 5. Makes about 4 cups gravy.Įach serving: About 50 calories, 1 g protein, 3 g carbohydrate, 5 g total fat (1 g saturated), 1 g fiber, 4 mg cholesterol, 140 mg sodium. To make Roast Turkey with White Wine Gravy: Prepare turkey and gravy as above, but omit margarine and mushrooms and all of step 5 and increase white wine to 1 1/2 cups.Each serving of gravy: About 80 calories, 2 g protein, 5 g carbohydrate, 5 g total fat (1 g saturated), 1 g fiber, 4 mg cholesterol, 140 mg sodium. Nutritional information is based on 1 serving of turkey without skin or gravy. Garnish turkey platter with herbs and fruit. Pour gravy into gravy boat and serve with turkey. While still whisking, gradually add meat-juice mixture to saucepan cook on medium-high until mixture boils and thickens, stirring frequently boil 1 minute. With wire whisk, mix flour into fat in saucepan cook on medium 3 to 4 minutes or until mixture turns golden-brown, whisking constantly.(You may have some broth left over save for use another day.) Add enough broth to meat-juice mixture in cup to equal 4 cups total. Strain wine mixture into meat juices in measuring cup add any additional meat juices on platter. Carefully add wine to roasting pan and boil about 3 minutes or until wine is reduced by half, stirring until browned bits are loosened from bottom of pan. Place roasting pan over 2 burners on top of range and cook 2 to 4 minutes on medium-high to brown giblets, neck, and bits on bottom of pan, stirring constantly.Spoon 1/4 cup fat from drippings into 2-quart saucepan. Let drippings stand 1 minute to allow fat to separate from meat juices. Strain pan drippings into 4-cup liquid measuring cup or medium bowl, leaving giblets and neck in pan. Complete gravy: Remove rack from roasting pan.Place turkey on large platter cover loosely with foil to keep warm. When turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into pan.(Internal temperature of turkey will rise 5 degrees to 10 degrees upon standing.) Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body (not touching bone), reaches 175 degrees to 180 degrees and breast temperature reaches 165 degrees.Remove skillet from heat set aside until ready to complete gravy. Uncover and cook 11 to 12 minutes longer or until tender and golden, stirring occasionally. Add all mushrooms and cook, covered, 6 minutes. About 20 minutes before turkey finishes roasting, cook mushrooms for gravy: In 12-inch nonstick skillet, heat margarine on medium until melted.Remove foil and roast about 1 1/4 hours longer. Cover turkey with a loose tent of foil roast 2 1/2 hours.If drumsticks are not held by band of skin or stuffing clamp, tie legs together with string. Fold wings under back of turkey so they stay in place. Place remaining 4 onion quarters in pan around turkey. Squeeze juice from lemon halves into both cavities, and place lemon halves and 4 onion quarters in body cavity. Place vegetable mixture in pan around turkey.Sprinkle remaining herb mixture inside body and neck cavities, and rub all over outside of turkey. In medium bowl, place olive oil, carrot, and celery stir in 2 tablespoons herb mixture to coat vegetables.To bowl with lemon peel, add parsley, sage, thyme, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper, and stir until blended. From lemon, grate 1 teaspoon peel and place in small bowl.Scatter giblets and neck in pan around turkey. Place turkey, breast side up, on small rack in large roasting pan (17″ by 11 1/2″). Rinse turkey inside and out with cold running water and drain well pat dry with paper towels. Remove giblets and neck from turkey cavity set aside.
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